Steamed Rice Bowl with Grilled Salmon Flakes and Sesame
This Steamed Rice Bowl is a delightful and nutritious meal that perfectly marries the succulent flavors of grilled salmon with the fluffy short-grain rice. Topped with savory soy sauce and crunchy toasted sesame seeds, each bite offers a taste of comforting Japanese-inspired goodness.
Ingredients
Grains
- 300 gShort-grain rice
Fish
- 400 gSalmon fillet
Condiments
- 60 mlSoy sauce
- 15 mlRice vinegar
- 30 gToasted sesame seeds
Garnish
- 4 sheets (optional)Nori strips
Instructions
- 1
Rinse the short-grain rice under cold running water until the water runs clear to remove excess starch.
- 2
In a rice cooker or pot, add the rinsed rice along with 400 ml of water. Let it soak for 30 minutes, then cook according to your rice cooker's instructions or simmer on low heat covered for about 15-20 minutes until the rice is cooked and water is absorbed.
- 3
While the rice is cooking, preheat your grill or grill pan over medium-high heat. Season the salmon fillet with a drizzle of soy sauce (about 15 ml) and grill for about 4-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
- 4
Once the salmon is cooked, remove it from the grill and let it rest for a few minutes before flaking it into bite-sized pieces with a fork.
- 5
In a small bowl, mix the remaining soy sauce (45 ml) and rice vinegar (15 ml) to create a dressing.
- 6
Once the rice is cooked, fluff it with a fork and divide it into four bowls. Top each bowl with a portion of flaked salmon, a drizzle of the soy sauce mixture, and sprinkle with toasted sesame seeds.
- 7
If desired, add nori strips for garnish. Serve immediately while the rice is warm.
Nutrition per serving
Notes
- •For best results, choose fresh, wild-caught salmon whenever possible.
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